PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
White Chocolate Cherry Cake
| White Chocolate Cherry Cake | Print |
Recipe By: Alice Morrow
White Chocolate Cherry Cake
Ingredients
- ¼ lb. white chocolate, coarsely chopped
- ½ c. boiling water
- 1 c. butter, softened
- 1 ¾ c. sugar
- 4 large eggs
- ½ t. vanilla extract
- ½ t. almond extract
- 2 ½ c. sifted cake flour
- 1 t. baking soda
- 1 c. buttermilk
- 1 (21-oz.) can cherry pie filling
- FLUFFY WHITE FROSTING
- 1 c. light corn syrup
- Pinch of salt
- 2 egg whites
- ¼ c. sifted powdered sugar
- 1 t. almond extract
Instructions
- Combine chocolate and water, stirring until it melts. Set aside.
- Beat butter with electric mixer until fluffy, gradually add sugar, beating well.
- Add eggs, one at a time, beating after each addition. Stir in chocolate and extracts.
- Combine flour and soda. Add to chocolate mixture alternating with buttermilk, beginning and ending with flour mixture. Mix after each addition (batter will appear curdled.)
- Pour into 3 greased and floured 9” round cake pans. Bake 350 for 20-25 minutes or until center comes clean with inserted toothpick. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Assemble on serving platter: Spread ⅔ c. cherry pie filling between layers. Set aside.
- FLUFFY WHITE FROSTING
- Combine syrup and salt in saucepan. Bring to boil.
- Beat egg whites on high with clean electric mixer until soft peaks form.
- Continue beating, slowly adding hot syrup in steady stream. Add sugar, 1 T. at a time, beating until mixture reaches spreading consistency. Stir in extract.
- Spread thin layer of frosting on top of cake and then around sides, leaving an 8” circle in center. Carefully spoon remaining pie filling in circle.
Notes
*****It is not necessary to refrigerate this cake, but I like it served chilled.
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